John Bowen
is One Chatty Farker
- Joined
- Jan 9, 2013
- Location
- Tupelo, MS
Going through some of my past pork presentation pictures I have noticed that the pulled pork and the money muscle look like they are starting to dry out a little. This is at the time right before we close the box so I can imagine what it looks like say 10 – 15 minutes later.
When I do my pork box I make a mixture of the strained wrap liquid and add some of our BBQ sauce. I dip the pork into that before I put in the box.
Does anyone have any suggestions for a better finishing technique?
When I do my pork box I make a mixture of the strained wrap liquid and add some of our BBQ sauce. I dip the pork into that before I put in the box.
Does anyone have any suggestions for a better finishing technique?